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Article Dans Une Revue Journal of Food Engineering Année : 2007

Moisture, acidity and temperature evolution during cacao drying

P. Garcia-Alamilla
  • Fonction : Auteur
M.A. Salgado-Cervantes
  • Fonction : Auteur
M. Barel
  • Fonction : Auteur
G.C. Rodriguez-Jimenes
  • Fonction : Auteur
M. Garcia-Alvarado
  • Fonction : Auteur

Résumé

Theoretical moisture and temperature evolution during cacao fixed bed drying were estimated with non-steady heat and mass transfer equation both in particle and bed. The model takes into account the cacao internal profiles and the air macroscopic balance of moisture, acidity and temperature. The results showed that the theoretical model predicts the experimental evolution of these state variables during cacao drying at three different conditions with average % of error lower than 18%.

Dates et versions

hal-00582910 , version 1 (04-04-2011)

Identifiants

Citer

P. Garcia-Alamilla, M.A. Salgado-Cervantes, M. Barel, Gérard Berthomieu, G.C. Rodriguez-Jimenes, et al.. Moisture, acidity and temperature evolution during cacao drying. Journal of Food Engineering, 2007, 79, pp.1159-1165. ⟨10.1016/j.jfoodeng.2006.04.005⟩. ⟨hal-00582910⟩
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